4.6 from 69 votes
Low Carb Chicken Biryani with Cauliflower Rice
This Low Carb Chicken Biryani substitutes cauliflower rice for traditional basmati, combining marinated chicken with warm spices like garam masala, turmeric, and Kashmiri chili powder. The chicken is sautéed with caramelized onions and aromatic cumin and bay leaf, creating a richly spiced, flavorful dish that delivers the essence of biryani without the carbs.
Prep Time
20 mins
Cook Time
40 mins
Marinating Chicken
20 mins
Total Time
1 hr 20 mins
Calories:
382 kcal
Course:
Main Course, Dinner
Cuisine:
Indian
Ingredients
- 1½ pounds chicken breast cut into 2 inch pieces, or thigh
- 1 teaspoon garam masala
- 1 teaspoon ginger
- 1 teaspoon garlic
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon Turmeric ground
- ¼ cup mint fresh
- ¼ cup cilantro fresh
- 1 tablespoon lemon juice
- 2 tablespoons yogurt
- 1½ teaspoons kosher salt
- ¼ cup ghee
- 1 yellow onion thinly sliced, large
- 1 teaspoon shah jeera regular cumin seed also works
- 1 Indian bay leaf
- 6 cups riced cauliflower
- 1 teaspoon kosher salt
- 1 pinch saffron optional
- 1 tablespoon milk optional, warm
Instructions
- In a medium bowl add garam masala, ginger, garlic, Kashmiri red chili powder, turmeric, mint, cilantro, lemon juice, yogurt, and salt. Mix well. Add chicken and mix well to coat the chicken with the marinade. Allow the chicken to marinate for 20 minutes or can be refrigerated overnight. Add saffron to the warm milk and set aside.
- To make the cauliflower rice, add cauliflower florets to the food processor and pulse until the cauliflower is riced. Fill only ⅓ of the food processor at a time and make the cauliflower rice in 2 to 3 batches for evenly riced cauliflower.
- Heat 2 tablespoons of ghee in a medium pot. Add onions and saute on medium high heat until they turn golden brown and start to caramelize. Takes about 10 to 15 minutes. You can use a lid to speed the process, just remember to stir every 2 to 3 minutes. Take half of the onions out and reserve.
- Add remaining ghee, add cumin seeds and bay leaf in the ghee. Saute for a minute. Add marinated chicken and mix well. Cook covered for about 5 to 7 minutes or until chicken is fully cooked.
- Add riced cauliflower and salt and gently mix everything together. Cook covered on low-medium heat for 10 minutes. Stir everything together, spread the reserved caramelized onions on top, saffron bloomed in milk and garnish with mint and cilantro. Enjoy hot with raita and squeeze of fresh lemon.
Cup of Yum
Nutrition Information
Calories
382kcal
(19%)
Carbohydrates
17g
(6%)
Protein
42g
(84%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Cholesterol
139mg
(46%)
Sodium
1748mg
(73%)
Potassium
1447mg
(31%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
534IU
(11%)
Vitamin C
123mg
(137%)
Calcium
95mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 1 Serving
Amount Per Serving
Calories 382
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 17g | 6% |
| Protein | 42g | 84% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 139mg | 46% |
| Sodium | 1748mg | 73% |
| Potassium | 1447mg | 31% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 534IU | 11% |
| Vitamin C | 123mg | 137% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.